What cut was your beef? No chance on sharing the Polish recipe is there?

Keep up the good works

Sure, I share most all of my recipes. Not sure where this one came from, but have been using it for quite a while now.

5 pounds COURSE ground pork butt

45 grams kosher salt

5.7 grams cure #1

6 grams white sugar

6 grams course ground black pepper

9 grams fresh garlic

Water as needed for moisture (around a cup)

Mix the spices and cure into 1/2 of the water and then slowly add the spice and water mix to the ground pork while mixing. Keep mixing until the sausage gets very sticky (myosin release). Stuff into hog casings and smoke.